采后Ca^(2+)处理对小油菜衰老进程的影响  

Effects of Ca^(2+) on the aging process of post-harvest Pak-choi

作　　者：申琳[1] 丁洋[1] 李松泉[1] 生吉萍[1] 

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100083

出　　处：《食品工业科技》2008年第4期248-250,共3页Science and Technology of Food Industry

基　　金：国家自然科学基金(30671471;30571296)资助

摘　　要：以白菜型油菜(Brassica campestris L.,品种"五月慢",俗称小油菜)为实验材料,以不同浓度的CaCl2溶液作为Ca2+来源,研究Ca2+处理对小油菜衰老进程的影响。结果表明:0.25%～0.35%的CaCl2溶液能在一定程度上延长小油菜的贮藏期;用0.3%的CaCl2溶液处理小油菜,测定其细胞膜渗透率,说明在贮藏后期钙能够有效降低膜透性,延缓细胞衰老。Pak-choi （ Brassica campestris L. cv. Wuyueman）which grew 80d was used as material, CaCl2 solution with different concentrations as Ca^2＋ source was used to study the effects of Ca;~ on the aging process.The results showed that 0.25%-0.35% content of CaCl2 solution could delay the storage.Pak-choi which was treated by 0.3% content of CaCl2 solution was detected the rate of cell penetration, the results showed calcium could effectively reduce the membrane permeability in the late storage and delay the senescence process of Pak-choi.

关 键 词：白莱型油莱 钙离子 采后 衰老 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]